1. Heat sugar, margarine, applesauce and 1/2 cup cocoa powder in a large saucepan over medium heat until butter or margarine melts, stirring constantly. 2. Remove from heat. 3. Stir in Splenda Granulated. 4. Add egg whites and 1 teaspoon vanilla; beat lightly just until combined. 5. Stir together flour, baking powder, and baking soda in a bowl and set aside. 6. Stir together milk and 1/4 cup whiskey; stir in coffee crystals. 7. Add flour mixture and milk mixture alternately to the chocolate mixture, beating by hand after each addition. 8. Stir in nuts. Pour into a greased 15x10x1-inch baking pan. 9. Bake in a 350 degree F oven for 15 to 20 minutes or until a toothpick inserted near the center comes out clean. 10. Cool in pan on a wire rack. 11. Meanwhile, for the Irish Coffee Glaze, stir together sifted powdered sugar, 2 tablespoons unsweetened cocoa powder, 1 tablespoon Irish whiskey, and 1-1/4 teaspoons vanilla. 12. Stir in 3-4 tablespoons brewed coffee until of drizzling consistency. 13. If desired, sprinkle with additional chopped nuts. Makes 36 brownies. ---------------------------------------------------------------------------
Nutrition
Ingredients
